Welcome to my Personal Chef Site! I am excited to introduce my new website and begin a new culinary journey. Hopefully you will come along for the ride!Summer is Here! I love summer and all of the fresh ingredients available to me as a Chef. One of my favorite things to do is to go to our local markets and shop for the freshest organic
vegetables, grass fed meats and wild caught seafood. Summer is an abundance of colorful
ingredients that not only taste great, but nourish our bodies to be the best we can be.
The Culinary Arts to me is about discovery and exploration of new ideas, flavors, cultures and
friendships. I have fallen in love with Thai and Vietnamese cuisine. Those two cuisines have a
lot in common with the Spanish and Mexican cooking styles that I have been cooking for years
and grew up on as a child. Thai and Vietnamese cuisine just like the food I am use to use an
abundance of fresh Cilantro, Garlic, Chili Peppers, Basil and Mint. With the addition of
ingredients like Fish Oil, Fresh Ginger, Soy Sauce, Thai Red Chili Peppers, Peanuts and Curry
Paste it opens up a whole new world of flavors and textures.
Below, I have shared a recipe that I have prepared for some of my Personal Chef Clients. They
absolutely love it and ask me to make more all the time!!
I hope you enjoy this recipe!
Thai Larb Gai (Chicken with Lime, Chili and Fresh Herbs)
Yield: 4 – 6 servings
Time: 30 minutes
1 Tbs. Coconut Oil
2 tsp. Chopped Garlic, fresh
16 ounces or 1 pound ground Chicken (Turkey may be substitute)
1 tsp. Crushed Thai red Chili Pepper or Crushed red pepper
3 tsp, Thai Fish Sauce
Juice of 1 Fresh Lime, squeezed
¼ cup Fresh chopped Cilantro
¼ cup Fresh chopped Mint
1 bunch sliced scallions
Red Cabbage leaves, for serving
1 small cucumber, small diced, for serving
3 cups cooked Jasmine Rice, for serving
Heat Coconut Oil in a wok or skillet over medium high heat. When very hot, add Chicken
stirring to break up and cook until brown and cooked through.
Transfer to a mixing bowl and add rest of the ingredients, except for the rice, cabbage and
Spoon Chicken mixture into Red Cabbage Leaves and garnish with Jasmine rice and
This recipe can be served warm or chilled.